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World Health Organization (WHO) warning Tuesday against artificial sweeteners or non-sugar sweeteners (NSS), which are widely used in products to replace sugar “to control weight or reduce the risk of non-communicable diseases (NCDs).
Artificial sweeteners are associated with an increased risk of type 2 diabetes, cardiovascular disease, and mortality in adults. (document)
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The WHO issued a guideline saying the recommendation was based on “the results of a systematic review of existing evidence that the use of NSS does not confer any long-term benefit in reducing body fat in adults or children”.
The WHO further stated that the results of the review showed that the use of this sugar substitute can have adverse effects, such as an increased risk of type 2 diabetes, cardiovascular disease and mortality in adults.
In a statement issued by WHO, Francisco Branca, Director of WHO’s Department of Nutrition and Food Safety, said, “Replacing free sugars with NSS will not help in weight control in the long run. To reduce the intake of free sugars, such as eating foods that contain natural sugars, such as fruit, or unsweetened foods and beverages. NSS is not an essential dietary factor and has no nutritional value. People should completely reduce it from their diet starting early in life sweetness to improve their health.”
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The warning is issued for all artificial and naturally derived or modified non-nutritive sweeteners that are not classified as sugars but are present in a variety of processed foods and beverages or sold independently for addition by consumers.
WHO further states that “this recommendation does not apply to personal care and hygiene products containing NSS, such as toothpaste, skin creams and medications, or low-calorie sugars and sugar alcohols (polyols), which contain calories, Therefore it is not considered NSS.”
The health agency also said the guidance would be considered part of existing and upcoming guidelines for maintaining a healthy diet, aimed at establishing long-term healthy eating habits, improving diet quality and reducing the risk of non-communicable diseases worldwide. .
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